Chicken And Peppers Recipe Italian

This chicken and peppers recipe is Italian, a Summer version of chicken cacciatore where red peppers are used instead of tomato sauce. They are slowly cooked in a white wine sauce, sweet and less acidic. A simple and healthy dinner made with only 5 ingredients.

Why use a whole chicken

This chicken with peppers casserole calls for a whole chicken cut into 4 pieces. Don't substitute with deboned chicken breast because the bones add flavor to the sauce and the skin keeps the meat moist.

My favorite piece is chicken thigh as it is juicier than the breast. A whole chicken works fine for my family as my husband likes breasts.

However, if I had to choose I would make this Italian chicken with peppers using only chicken thighs.

Other ingredients

This recipe uses a lot of red peppers. It is a great recipe when you have a lot of peppers to use up.

Red peppers: I like to use red peppers as I like the color and their taste. For a more colorful option, you can use a combination of red, green, and yellow peppers.

Red onion: I find red onion sweeter than regular ones, but you can substitute it with a regular onion.

White wine: use a dry white wine or Marsala. This is a key ingredient to the recipe, do not skip this ingredient.

Herbs: to add flavor I use thyme but you can also use basil or parsley instead.

Salt, black pepper and olive oil for seasoning: you do not need extra virgin olive oil. Regular olive oil is fine.

Making Italian chicken and peppers

1. Cut the chicken into 6 parts and separate the wings from the breast.
2. Clean and slice the onion and the celery
3. Stir-fry with olive oil
4. Add the chicken and stir until brown evenly
5. Pour ½ cup of Marsala or white wine and let it evaporate for a few minutes
6. Add the peppers cut in long strips and season with salt and pepper.
7. Cover and cook for 40 minutes. Add some parsley or basil for decoration.

When to serve it

You can prepare this chicken for a family meal, or for a dinner party as long as your guests are sitting at the table. You need a knife and fork to remove the flesh from the bone. I wouldn't serve it at a buffet.

It is a very easy recipe to make and you can make it the day before and just warm it up before serving it.

As a side dish, you can serve Chantarelle mushrooms and potatoes or pilaf rice, something that will soak those juices full of flavor.

For a healthy dinner, I serve it with black rice.

Do not serve it with pasta, Italians will never do that. To find out more about Italian culture, sign up for my newsletter.

More Italian chicken recipes

• Creamy chicken Marsala without cream
• Roasted Chicken Nuggets
• Homemade Chicken Nuggets Recipe
• Easy Bbq Chicken Breast
• Roast Chicken Dinner Low-Fat

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